‘PINANGAT NA ISDA ‘ (Fish Soured in Tomato and Calamansi) *Pinangat is a Filipino dish that’s a cross between ‘Sinigang’ (Filipino Sour Soup Stew) and ‘Paksiw’ (Filipino dish simmered in vinegar)

3-4 pcs. mackerel, sapsap or galunggong, cleaned and gutted
1 thumb ginger, peeled and sliced
1 medium onion, peeled and sliced
2 medium tomatoes, chopped
2-3 tbsps. squeezed juice from calamansi or calamondin
water, enough to cover the fish
cooking oil
salt & pepper to taste

Substitutes ( for souring):
– sampaloc or tamarind

– kamias or bilimbi fruit

– hilaw na manggang kalabaw or unripe large mango

– In a pan or pot place half of the the ginger, onions and tomatoes

– Place the fish on top and plae remaining half of th ginger, onions and tomatoes

– Slowly add the water and calamansi juice and season with salt & pepper

– Let it boil then add a sprinkle of cooking oil

– Let simmer until the fish is cooked or half of the water has evaporated

– Best served with steamed rice and some patis or fish sauce dip

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